Description
A beloved Southern dessert made with day-old bread, creamy custard, and a drizzle of bourbon sauce.
Ingredients
- 4 large eggs
- 1 ½ cups granulated sugar
- 2 tsp pure vanilla extract
- 1 loaf day-old French bread (about 12 cups), cubed
- 4 cups whole milk (or half-and-half)
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ cup unsalted butter, melted
- 1 cup raisins (optional, or pecans/bourbon-soaked raisins)
- ½ cup unsalted butter (for sauce)
- 1 cup granulated sugar (for sauce)
- 1 large egg, beaten (for sauce)
- ½ cup bourbon (or heavy cream substitute for sauce)
Instructions
- Preheat the oven to 350°F. Grease a 9×13-inch baking dish.
- Cube the day-old bread and toast slightly if it is still fresh.
- In a large bowl, whisk together the eggs, sugar, milk, vanilla, cinnamon, nutmeg, and melted butter.
- Combine the bread cubes with the custard mixture and let it soak for 15–20 minutes.
- Fold in raisins or other mix-ins if using.
- Pour the mixture into the prepared dish and bake for 45–50 minutes until golden and set.
- For the bourbon sauce: Melt the butter and sugar in a saucepan. Whisk in the beaten egg and bourbon. Cook on low heat until thickened.
- Serve the bread pudding warm with the sauce drizzled on top.
Notes
Using day-old bread helps absorb the custard better. For added flavor, try different mix-ins like chocolate chips or chopped nuts.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern